Over the past four months, Wisconsin Foodie has brought you a glimpse into the culinary world of our great state. While it has seemed like we have uncovered a ton of amazing stories, we have only just begun.
Our second season was nothing short of incredible. We had the opportunity to meet an Olympic great, Garrett Weber-Gale and international cooking icons like Jacques Pepin, Ilan Hall, Hung Hyun, Roland Messier, Tony Mantuano, Andrea Immer and Writer Gail Simmons. But, it’s not necessarily the celebrities we search out, though we were honored to have met them. Rather, it’s the farmers, the cheese makers, the food activists and the Wisconsin chefs that we want you to meet and hear their stories. Without these people, you would not have the amazing foods we eat on a daily basis. These are the people that work so hard, so you can have the best quality food, and grown right in your own backyard. We cannot thank them enough for all that they do.
We couldn’t have done it without a little help. We would particularly like to thank all of our amazing sponsors for this season. There are two, in particular, who rose to occasion to bring Wisconsin Foodie Season 2 to life. Mr. Joe Bartolotta, for taking a chance on us, and working extremely hard to raise the culinary profile of our great state. And also, the Wisconsin Milk Marketing Board – all they asked was for us to promote Wisconsin cheese (what a tough job). They have our humble gratitude for helping to bring this significant season to life.
While this season has come to an end, we still are hard at work developing the stories and talking with potential Season 3 sponsors.
If you missed this season of Wisconsin Foodie, watch for the re-broadcast in spring on WISN-TV (ABC) Channel 12 Milwaukee. We are also in the works to bring the show on the road with a run in Madison and potentially Green Bay/Appleton.
Don’t forget to visit the Web site often. We will be making some exciting additions to it, continuing our goal of becoming the voice of Wisconsin’s culinary scene. Some of the features we are working on are a Restaurant Guide, which will profile restaurants around Wisconsin in the same style as the show as well as a Calendar of Events.
Are you our friend on Facebook? If not, join us! It will be our way of sending you the latest and greatest about our show and the food scene in our off-months.
And while we are hard at work, we hope to hear from you. At the end of the day, this show is for YOU. Let us know what you think – we love great ideas, and we love hearing from our viewers. By supporting the local food movement, you are also supporting our local economy, recycling your money into your community. So, keep supporting local food and even more so, keep supporting your local food show!
Creator / Executive Producer
S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.
Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.
S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.
S08 E04 – In this episode, we tour Henning’s and Widmer’s cheese with Gordon Edgar, and then we enjoy a dinner at L’Etoile to celebrate Hook’s 20 Year Cheddar.
S08 E02 – In this episode of Wisconsin Foodie, Dan O’ Leary shares his beekeeping knowledge at Honey Valley Beekeeping. Kyle Cherek tours Michael Fields Agricultural Institute and enjoys an on-site dinner.
S08 E01 – In this episode of Wisconsin Foodie, Kyle Cherek and Jessica Bell explores the fine culinary delicacies of the Wisconsin State Fair.
On the season finale of Wisconsin Foodie, we visit Schreiner’s Restaurant, Bay View Packing company, and close it out with Wolski’s.
It’s deer season this week on Wisconsin Foodie! Keith Warnke from the Department of Natural Resources guides us as well as Kyle through the Wisconsin tradition of hunting.
This week, we eat some of Roelli Cheese’s award winning cheese and make some incredible dishes with it at Driftless Café.
This week, we load on the carbs with Amaranth Bakery and Madison Sourdough Company.